Following the industrialization era, there has been a drastic increase in the prevalence of food allergy throughout the world. Prior research suggests that the detrimental sequelae of industrialization, including anthropogenic emissions and climate change, are contributory to the increase in the prevalence of food allergy. The mechanism by which this association occurs may in part be explained by the epithelial barrier hypothesis-various environmental exposures such as mycotoxigenic fungi, PM, and CO2, compromising the integrity of the epithelial barrier in the skin, airway, and gut, leading to increased sensitization and inflammation that may increase an individual's risk of developing food allergy. Climate change is also projected to increase pollination patterns in various parts of the world, with existing studies suggestive of impending increases of birch (spring allergen) and ragweed (fall) allergens, which may increase the incidence of PFAS and potentially worsen symptom severity for those already affected by PFAS. Similarly, those with EoE may have increased EoE exacerbations as pollen counts increase. The incidence of peanut allergy and/or sensitization may increase with air pollution, as Ara h1 levels are expected to increase with atmospheric CO2 levels. Overall, we anticipate that climate change and air pollutants will increase the incidence of food allergic disorders and carry significant consequences including compromised quality of life of those affected by these disorders, as well as increased health care utilization. Additional mechanistic and longitudinal studies are needed to better understand the complex dynamic relationships between climate change and food allergy.